Whether you’re feeling a little under the weather or you just want a comforting bowl of soup, nothing satisfies quite like Old-Fashioned Chicken Noodle Soup. Each spoonful of this classic soup is like a warm hug, transporting you to a cozy, safe place. With all the staples like tender chicken, fresh veggies, buttery noodles, and savory chicken broth, this recipe is perfect for cold nights. Old-Fashioned Chicken Noodle Soup is the homemade soup of dreams!

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  • 2 1/2 pounds chicken thighs, bone-in and skin-on
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon pepper, plus more to taste
  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 10 cups chicken broth
  • 4 ribs celery, chopped
  • 4 medium carrots, chopped
  • 2 bay leaves
  • 1 teaspoon fresh thyme, minced or 1/4 teaspoon dried thyme
  • 3 cups egg noodles, uncooked
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon lemon juice


Step 1 –Pat the chicken dry with paper towels.

Step 2 –Season the chicken with the salt and the pepper.

Step 3 –In a 6-quart stockpot, heat the oil over medium-high heat.

Step 4 –Add the chicken to the hot oil in batches, skin-side down, and cook until dark golden brown, about 3-4 minutes.

Step 5 –Transfer the chicken from the pan and remove the skin.

Step 6 –Discard all but 2 tablespoons of the chicken drippings, reserving those drippings in the pan.

Step 7 –Add the onion to the chicken drippings and sauté over medium-high heat until tender, about 4-5 minutes.

Step 8 –Add the garlic and cook until fragrant, about 1 minute.

Step 9 –Add the broth to the stockpot, stirring to loosen the browned bits from the bottom of the pan, and bring it to a boil.

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Step 10 –Add the now-skinless chicken to the mixture.

Step 11 –Add the celery, the carrots, the bay leaves, and the thyme.

Step 12 –Reduce the heat to low and simmer, covered, until the chicken is cooked through at 165 degrees F and tender, about 25-30 minutes.

Step 13 –Transfer the chicken to a plate.

Step 14 –Transfer the soup from the heat.

Step 15 –Add the noodles to the broth and let stand, covered, until the noodles are tender, about 20-22 minutes.

Step 16 –When the chicken has cooled enough to handle, remove and discard the bones.

Step 17 –Shred the chicken meat into bite-sized pieces and add it to the stockpot.

Step 18 –Stir in the parsley and the lemon juice.

Step 19 –Taste for seasoning.

Step 20 –Discard the bay leaves and serve.